November 1, 2022 by Amethyst Ganaway
This warm pumpkin spiced porridge is a comforting and nourishing bowl made from ingredients I often have in my pantry. I like to precook and cool a batch of fonio every week that I can utilize in a few ways, and my favorite during the cooler months is a warm porridge I only have to add milk to and heat up to enjoy. Coconut milk adds a rich creaminess alongside the pureed pumpkin (sweet potato makes a great substitution), and both add natural sweetness. The flavors really shine with ground ginger and cinnamon, which really give the porridge a bit of subtle pumpkin spice season hints of flavor. Garnishing the porridge itself can be with so many things, crushed nuts, salty pumpkin seeds, natural honey, apples, berries, granola-the options are endless!
- ½ cup fonio, cooked & cooled according to package directions
- 1 (15oz) can coconut milk
- 1 1 teaspoon vanilla extract
- ½ ½ can (8oz) pureed 100% pumpkin (or sweet potato)
- 2 tablespoons coconut sugar, or to taste
- 2 2 teaspoons Burlap & Barrel Buffalo Ground Ginger
- 2 teaspoons Burlap & Barrel Royal Cinnamon
- ¼ cup pepitas, or pumpkin seeds
- ¼ cup crushed pecans
- 01 .
In a blender or food processor, add the cooked and cooled fonio and coconut milk and blend on low for 1 minute, or until smooth. Transfer to a small pot.
- 02 .
Over medium heat, add the vanilla extract and pureed pumpkin and mix well. Let cook for 3 minutes over medium heat and then reduce to low. Add the coconut sugar, ginger, and cinnamon, stir well and let cook an additional 5-6 minutes.
- 03 .
Carefully pour hot pumpkin porridge into bowls and garnish with pumpkin seeds, honey, pecans, or other nuts and fruits of your choice. Serve immediately and enjoy.